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Loaded Scalloped Potatoes


  • Author: Sarah White
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

Creamy, cheesy scalloped potatoes layered with caramelized onions and crispy bacon. A comforting side dish perfect for holidays or family dinners.


Ingredients

Scale
  • 2 tbsp extra virgin olive oil
  • 2 medium onions, thinly sliced
  • 12 oz bacon, cooked and crumbled
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups heavy cream (or half-and-half)
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup mozzarella cheese, shredded
  • 3 lbs russet or Yukon Gold potatoes, thinly sliced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 2 tbsp chopped green onions or parsley, for garnish

Instructions

  1. Cook bacon in a large skillet until crispy. Drain on paper towels, cool, and crumble. 
  2. In the same skillet, heat olive oil and cook onions over medium heat until caramelized, about 12–15 minutes. 
  3. In a saucepan, melt butter, whisk in flour, and cook 1–2 minutes. Slowly add cream, whisking until thickened, then stir in cheeses until smooth. Season with salt, pepper, and garlic powder. 
  4. Grease a 9×13-inch baking dish. Layer half the potatoes, half the onions, half the bacon, and half the sauce. Repeat with remaining ingredients. 
  5. Cover with foil and bake at 375°F (190°C) for 40 minutes. Remove foil and bake 20–25 minutes until golden and bubbly. 
  6. Rest for 10 minutes before serving. Garnish with green onions or parsley.

Notes

This dish can be assembled a day ahead and refrigerated before baking. Leftovers store well in the fridge for up to 4 days and reheat beautifully in the oven.

  • Prep Time: 25 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American